Avocado Chicken Salad

English muffin is just one way to serve up this flavorful chicken salad.

I love avocados. I hate using less than a whole avocado, because they never keep fresh. So why not use the whole thing and make this awesome chicken salad that introduces the creamy texture without a bunch of mayonnaise.

Software

·         2 T. olive oil

·         2 chicken breast

·         1 Haas avocado, ripe, cut in half, removed from peel, pit discarded

·         1/3 c. mayo

·         2 T. lemon juice

·         1 t. onion powder

·         1 t. garlic powder

·         1 t. cumin, ground

·         Salt and pepper

Method

1.       In a skillet over medium heat, add the olive oil and warm it to shimmering.

2.       Split the chicken breast in half to create two filets. Salt and pepper both sides. Cook the chicken breast halves for 3 minutes per side. Once done, remove to a plate and let them rest.

3.       In a medium bowl, combine the remaining ingredients, either dicing or mashing the avocado as you mix.

4.       Once the chicken breast halves have cooled, cut into bite-sized pieces and add to the bowl.

5.       Stir to combine. Add salt and pepper to taste.

6.       Place in the refrigerator to chill slightly – roughly 15 minutes.

7.       Serve how you would like.

8.       Enjoy!

Variants

Instead of dicing the chicken, you could shred it. It makes for a different texture and flavor attunement. The salad can be served on buns, pitas, or sourdough toast. Some might like a little spice. Adding hot sauce to the sandwich is encouraged. Heck, throw some pickles on while you are at it. Live a little!

You can also substitute 1/2 of a medium yellow or white onion, diced, for the onion powder if you want a little crunch to your salad.